Fragrant beef stuffed peppers

Stuffing veggies makes them so much more exciting! These stuffed peppers are filled with a fragrant Moroccan style beef mince, which goes perfectly with the sharp flavours of the roasted pepper. The combination of meat and vegetables makes this a near complete meal. Just throw on some extra spinach leaves or a side salad and you’re ready to go!

10

minutes prepation

35

minutes cooking

4

servings

Ingredients

4 red peppers

1 tbs beef dripping or ghee

1 onion, finely chopped

2 cloves garlic, finely chopped

2 sticks celery, finely chopped

500g beef mince

1 tsp cinnamon

1 tsp cumin

1/2 tsp nutmeg

4 figs, chopped

Spinach to serve

Method

Preheat the oven to 200°C.

Slice the top off the red peppers and remove the white pith and the seeds. Place the peppers on a tray and bake for 20 minutes.

Meanwhile melt your chosen cooking fat in a frying pan. Add the onion, garlic and celery and sauté on a low heat for a couple of minutes.

Add the beef mince and the spices. Cook on a low heat to brown the mince.

Once the meat has browned and is fragrant add the figs. Cook for a couple more minutes then remove from the heat.

Check on the peppers. They should have softened enough without becoming too floppy. The skin will be just starting to blister. Reduce the oven to about 160°C.

Allow the peppers to cool slightly before spooning the beef mixture into the them. Return the filled peppers to the oven and cook for a further 5 minutes.

Remove the stuffed peppers from the oven and serve hot with some spinach or a salad on the side.